Best Tim Mcgraws Chicken And Dumplings Recipes
TIM MCGRAW'S CHICKEN AND DUMPLINGS
I was watching Oprah and they have both Tim and Faith's recipes.. Thought I would post to share! I didn't touch a thing! "Tim McGraw made his grandmother's chicken and dumplings for Faith Hill when they were dating! They go perfectly with Faith's cornbread." ---- I guessed at the cooking time -- I will correct asap!---- *** In response to Chef #294686 -- I apologize if there is a mix up. I copied and pasted this recipe as soon as the show aired. They edited the ingredients. It is From the Oprah Show -- I swear it :O) I have updated the ingredients... (Feb.20.06)
Provided by MissTiff16
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
- Pour flour into a bowl - cut the crisco into the flour until crumbly. Arrange flour mixture in the bowl evenly leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits).
- Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares.
- Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
- Allow the dumplings to thicken the broth until it is a creamy consistency.
TIM MCGRAW'S CHICKEN AND DUMPLINGS!
He likes it, he loves it, he wants some more of it! What am I talking about? Why, Tim McGraw's favorite dish, Chicken and Dumplings! To make this recipe super easy: If you have leftover chicken(or turkey), just start at step 4 and use chicken broth(2-2 1/2 quarts). I just added broth until the sauce looked the consistency of a nice gravy, then when reducing the sauce, ended up adding a little more.
Provided by Sharon123
Categories Whole Chicken
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- In a large, heavy soup pot, place chicken, quartered onion, celery, garlic, parsley, thyme, sage, bay leaf,cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour.
- Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim off the excess fat. Reserve broth.
- Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and set aside; discard the skin and bones.
- Melt butter in a large pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps are left. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and allow sauce to reduce by half.
- In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust seasoning.
- To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Don't overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook (don't peek!) for about 15 to 20 minutes or until fluffy and cooked through.
- Stir in peas and chopped fresh herbs. Serve immediately. Enjoy!
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